摘要
从腌制的酸菜液中,采用乳酸菌分离纯化法,经初筛、复筛得到一株产γ-氨基丁酸的菌株,编号为LpL-0212,对菌株进行形态学观察和生理生化实验及16S rDNA、atpA基因序列分析鉴定,鉴定该菌株为Enterococcus faecium。在含2%谷氨酸钠的TYG发酵培养基中静置培养24h,经薄层层析定性、高效液相色谱法测定,发酵液中的γ-氨基丁酸含量可达到102.37μmol/L。
A strain capable of producing γ-amino butyric acid（GABA）,named as LpL-0212,was screened from pickled cabbage by a previously reported method for isolating and screening lactic acid bacteria.The strain was identified as Enterococcus faecium according to morphological observations,physiological and biochemical experiments,16S rRNA sequence analysis,and atpA gene sequence analysis.Using quantitative thin layer chromatography and high-performance liquid chromatography,the content of GABA was determined to be 102.37 μmol/L in the fermentation broth obtained after 24 h culture of the strain in TYG medium containing 2% monosodium glutamate.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第23期244-249,共6页
Food Science
基金
黑龙江省高校科技创新团队建设计划基金项目(2010td04)
关键词
Γ-氨基丁酸
乳酸菌分离
鉴定
发酵液
γ-amino butyric acid
lactic acid bacteria isolation
identification
fermentation broth
